Best Carrot Halwa Recipes

GAJAR HALWA (CARROT AND CARDAMOM PUDDING)

Steps:

• In a wide, heavy-bottomed skillet (don't use nonstick) over medium heat, melt ghee, then add carrots. Stir until carrots are well coated with ghee. Reduce heat to medium-low and cook until carrots are somewhat dry and caramelized, about 20 to 25 minutes, stirring often so they don't scorch.
• Once the carrots are nice and dried out, stir in the milk and cardamom and simmer, stirring every few minutes, until the milk has reduced and is almost fully absorbed, about 20 to 25 minutes.
• Sprinkle in the sugar, mix well to combine, and cook 5 to 8 more minutes until the mixture is almost dry and jammy. Serve warm or cold with toasted nuts sprinkled over the top.

CARROT HALWA

Steps:

• Melt ghee in a saucepan over medium heat. Add carrots; cook and stir until soft, about 5 minutes. Add milk and bring to a boil. Cook and stir until thickened, about 10 minutes. Reduce heat to medium.
• Combine water and sugar in a bowl; stir to dissolve. Add to the saucepan with the carrots. Stir in raisins and cardamom. Cook and stir until raisins are plumped and mixture is thickened, about 10 minutes. Remove from heat.

CARROT HALWA (GAJAR HALWA)

Steps:

• Put the carrots, pierced cardamom pods and milk in a heavy-based pan and bring to the boil. Reduce the heat and simmer for 1 hr, stirring frequently until the milk has evaporated.
• Heat the butter in a deep pan, and stir-fry the carrot mixture for about 15-20 mins until darkened in colour and it has lost its wet, milky appearance.
• Add the sugar, raisins and almonds or pistachios, and stir-fry the halwa for another 5 mins. Serve hot. Will keep, covered in the fridge, for up to a week, or in the freezer for up to six months.

GAJAR KA HALWA (CARROT HALWA)

Steps:

• Heat oil in a large saucepan over medium heat and add carrots. Cook and stir briefly, about 3 minutes. Pour in milk and increase heat; bring to a boil and cook, stirring constantly, for 5 minutes. Reduce heat to low and simmer gently, uncovered, for 1 hour.
• Bring carrot-milk mixture back to a boil. Add sugar, raisins, cardamom, and saffron. Cook and stir until mixture has thickened, about 10 minutes.
• Ladle carrot halwa into 8 individual serving dishes. Top each serving with 1 tablespoon pistachios. Serve warm or chill before serving.

INDIAN CARROT PUDDING (GAJAR KA HALWA)

Steps:

• Heat 3 tablespoons ghee in a non-stick deep pot (kadai) and add cashew nuts. Toast for a few minutes until fragrant and lightly browned; transfer to a bowl. Set aside.
• Add 1 tablespoon ghee to the same pot and cook carrots until they are tender, about 5 minutes. Mix in powdered milk and cook over low heat for about 10 minutes. Sweeten with sugar to taste and cook until sugar has dissolved, stirring continuously until the mixture becomes thick, about 10 minutes. Mix in cashews and cardamom powder.
• Serve garnished with extra cashews if desired.

CARROT HALWA

Steps:

• Grate the carrots with the fine blade of your food processor or with a box grater.
• Melt the ghee in a stovetop pressure cooker over medium heat. Meanwhile, crush the cardamom pods in a mortar and pestle or with a heavy saucepan. Discard the papery pods and crush the seeds to a semi-fine powder. Add to the ghee and saute until fragrant, about 30 seconds.
• Tumble the grated carrots into the scented ghee. Cook, stirring every now and then, until slightly deepened in color, about 3 minutes.
• Pour in the milk, sugar and a good pinch of salt. Stir and bring to a boil. Twist the lid in place and ensure it is sealed (refer to the manufacturer's guide for locking the lid). Pressure cook on high for 3 minutes. Follow the guide again for quick-release of pressure, then carefully open and stand back!
• Place over high heat again. Stir in the powdered milk and currants and cook, stirring often, until most of the liquid has evaporated, about 10 minutes. The halwa should have a puddinglike consistency. Sprinkle with the pistachios and serve either warm or cold.

CARROT HALWA / SWEET

Steps:

• Cook grated carrots with about a cup of milk till soft. You can do this in a thick bottomed pan. Once the milk starts boiling reduce the heat and let the mixture simmer.
• Add the rest of the milk and continue to simmer. After 15-20 minutes, when all the milk is evaporated, add condensed milk to the dry mixture and tip in the sugar as well. Check the amount of sugar , you may require very less sugar as condensed milk is very sweet in itself. Let it simmer till condensed milk also is absorbed and mixture thick.
• Add cardamom powder and mix well.
• The next step is optional. In an another deep pan heat ghee, transfer cooked halwa to it and cook for another minute making sure you stir it with out fail all the way through.
• To serve: - Chop raw almonds, vertically if u can as it looks better that way, and layer them at the bottom of your presenting dish. Layer your halwa on top. This makes the almonds soak in the lovely juices from ur halwa and combines the mixture. This is a tip I learned from my dear friend A. Thanks dear. :-). Feel free to sprinkle a few chopped almonds on top of ur halwa too. - While serving scoop out large portions of ur halwa on to ur serving dish and serve it hot along with a scoop of yummy vanilla ice cream. Heaven!!!
• For an easy microwave method, heat ghee in a MWO safe bowl for 1 minute and add grated carrot. Cook for 2 minutes. Add milk and cook till milk evapourates, stirring occasionally. When the mixture thickens, add condensed milk and sugar. Again cook for another few minutes till mixture turns thick once again. Remove from MWO, add cardamom powder, garnish with almonds and serve.
• A variation to the recipe is adding khoa or grated paneer. I personally do not prefer this as the end result is ever so slightly too sour to my palate.

HALWA CARROT CAKE

Steps:

• For the carrot cake: Preheat the oven to 350 degrees F and grease a 9-inch springform cake pan.
• In a bowl, whisk the oil, sugars, vanilla and egg together until combined.
• In a medium bowl, whisk the flour, chai masala powder, baking powder and salt until well blended. Add the dry ingredients to a stand mixer fitted with a paddle attachment and add the carrots, nuts and dates. Turn the stand mixer on stir and gradually add the liquid ingredients until just combined.
• Pour the batter into the prepared pan. Bake until the top of the cake is springy when touched and a toothpick inserted in the center comes out clean, 35 to 45 minutes. Allow to cool.
• For the halwa: Add the milk, carrots, cardamom powder and saffron to a large Dutch oven or heavy-bottomed pot and bring to a boil over medium heat. Reduce the heat, then add the raisins and cook, stirring occasionally, until the milk dries up and the raw smell of the carrot disappears, another 15 to 20 minutes.
• Meanwhile, add the ghee to a small saute pan over medium heat and allow to melt. Add the almonds, cashews and pistachios and stir to coat in the ghee. Allow to toast, stirring often, about 5 minutes.
• Add the paneer, toasted nuts, condensed milk and granulated sugar to the pot with the milk mixture and stir to combine. Pour the mixture onto sheet trays to cool quickly, then refrigerate to cool completely.
• For the assembly: Remove the cake from the pan and split into two layers horizontally. Put 1 cake layer back into the springform pan to help with filling the cake. Put 1 cup of the whipped cream into a pastry bag and line the rim of the cake with whipped cream. Fill the middle of the cake with the halwa. Top with the remaining cake layer, then frost the entire cake with the remaining whipped cream. Garnish the cake with the pistachio dust, edible flowers and gold leaf. Slice and serve.

GAJAR HALWA (GLAZED CARROT FUDGE)

Steps:

• Butter a shallow 1 1/2-cup bowl and set aside. In a 2 1/2-quart microwave-proof dish, combine the carrots, cream and coloring, if desired. Cook, uncovered, at 100 percent power in a 650- to 700-watt microwave carousel oven for 25 minutes, or until the cream reduces to a thick sauce and coats the carrot shreds. Stir 3 times during the cooking time.
• Remove from the oven, add the remaining 2 tablespoons of butter, the sugar, cardamom, raisins, pistachios and 1/4 cup of the almonds. Mix well. Cook, uncovered, at 100 percent power for 5 to 7 minutes, or until the mixture is the consistency of tapioca pudding and there is no longer any bubbling liquid. Stir once during the cooking time. Remove from the oven.
• Transfer the fudge into the buttered bowl and pack it in evenly. Place a serving plate upside down over the bowl. Holding both the plate and bowl securely, invert the bowl over the plate so that the fudge slides onto the plate. Decorate the fudge with the remaining almonds and serve.

CARROT HALWA (CARROT DESSERT)

Steps:

• Heat a large saucepan over medium heat. Add carrots and milk; cook and stir until milk is absorbed, 10 to 15 minutes. Add oil. Cook, stirring constantly, until carrots are softened and golden-orange, 7 to 10 minutes. Add sugar; cook and stir until dissolved, about 5 minutes. Sprinkle cardamom on top.

GAJAR KA HALWA (CARROT PUDDING)

Steps:

• Cook evaporated milk, cadamom pods, and carrots in a heavy deep saucepan and bring it to boil then reduce heat.
• Cook over medium heat until all the milk gets dried up.
• Stir the mixture occasionally to prevent any sticking.
• Add sweetened condensed milk and ghee and let the mixture dry.
• When it is close to dry and carrots are soft add powdered milk. Mix with a little water to make a paste.
• Note: This can be garnished with nuts or soaked raisins or fresh cream.

GAJAR KA HALWA (CARROT HALWA)

Steps:

• Grate khoya and keep aside.
• Combine carrots and milk in a large heavy based pan.
• Bring to a boil.
• Lower the heat and cook the carrots, stirring constantly, until all the milk dries up.
• Pour ghee into the carrots.
• Add khoya.
• Saute for a few minutes.
• Add sugar.
• Continue to cook and stir the carrot mixture till it dries.
• Remove from heat when still moist.
• Stir in the saffron, cardamom powder and almonds, reserving a few for garnish along with silver foil.
• Reheat carrot halwa just before serving with a little milk.
• If not serving immediately, refrigerate carrot halwa and re-heat and serve when desired.
• Handy hint: If u dont have khoya, use 1 cup whole milk powder mixed with 1 tsp ghee and 1-2 tbsp water to get a dough like consistency.
• This makes 100gms of khoya.

CARROT HALWA (MADE W/EASE IN SLOW COOKER) - ZWT-8

Steps:

• Grate the carrots by hand. (This dish is a labor of love & this is the only real labor part of it.) The carrots break down much better if they're hand grated. Alternatively, you can grate them in a food proc. Anupy Singla said the pre-grated, store-bought carrots aren't worth using as they're grated too thick & too long.) Put the carrots in the slow cooker.
• Bring milk to a boil on the stovetop & pour over the carrots in the slow cooker.
• Cook for 3 hrs on high. Remove the slow cooker lid & cook for another 3 hrs on high. Replace the lid (but leave slightly open) & cook on high for 3 more hours. By now, the carrots will be cooked & will look soft & watery.
• Transfer the carrot mixture to a wide, heavy pan & cook on the stovetop on med-high for 15 minutes.
• Add the sugar & cont cooking (stirring) for another 15 minutes. While stirring, slowly add the crushed almonds & the ghee or butter. Add the raisins + ground cardamom & cont stirring.
• When the carrot mixture pulls away from the sides of the pan on its own & becomes thicker, it's done. Take the pan off the heat & let the mixture cool for about 15 minutes. Garnish w/grd pistachio & almonds to serve.

VEGAN GAJAR KA HALWA--CARROT PUDDING

Steps:

• Cook carrots on medium heat with 1/2 of the sugar for 15 minuts stirring well.
• Add Soya Milk and rest of sugar and cook for 15-20 minutes more stirring well.
• Top with Cashews and Dates and serve.

GAJJAR KA HALWA (CARROT HALWA)

Steps:

• In a large pan, bring the milk to a boil. Add the grated carrots to the pan and return the mixture to a boil.
• Add the cardamom pods and bay leaf to the pan. Lower the heat to prevent the milk from burning and continue to simmer the milk, stirring at regular intervals to prevent it from catching on the base of the pan.
• After approximately 2 hours, when all the milk has been absorbed, add the ghee or butter and the sugar. Continue to stir for a further 20 minutes until the sugar has dissolved and the carrot paste is moist but with no excess liquid let in the pan.
• Serve the carrot halwa while still warm. I prefer to bring a large serving bowl to the table, and encourage everyone to help themselves, taking as little or as much as their personal sweet tooth dictates! Alongside the halwa, serve bowls of almond or pistachio slivers, to scatter over the halwa, and thick whipped cream, to dollop on the side.

CARROT HALWA

Steps:

• Peel and grate carrots.
• Put milk and carrots in a heavy saucepan.
• Boil till thick, stirring occasionally.
• Once it starts thickening, stir continuously.
• Add sugar and cook further till thickens.
• Add ghee, elaichi, saffron and colour.
• Stir on low heat till the mixture collects in a soft ball or the ghee oozes out.
• Serve hot, decorated with a chopped almond or pista.

CARROT HALWA BLONDIE BARS

Steps:

• Preheat the oven to 350 degrees F. Grease an 11-by-15-inch baking tray with nonstick cooking spray.
• Sift together the flour and baking powder in a large mixing bowl. Combine the carrots, raisins, sugar and condensed milk in a heatproof or glass bowl. Rinse out the condensed milk stuck to the sides of the can using the whole milk, and then add both to the carrots and mix well. Microwave the carrots until soft and have lost their raw texture and taste, 5 to 8 minutes. Stir in the melted butter, nutmeg and cardamom until well combined. (I prefer to add the spices after the carrots are cooked to ensure that the essential oils in the spices do not dissipate.)
• Pour the carrot mixture into the center of bowl with the flour. Fold in the carrots gently, working from the sides in towards the center, taking care not to over-mix (this can cause the gluten to bind together, resulting in a tough and leathery texture).
• Spread evenly onto the baking tray and sprinkle with the almonds. Bake until the top is golden brown, 20 to 25 minutes. Allow to cool before cutting into squares and serving.

CARROT HALWA

Steps:

• Take a microwavable bowl, add the cup of milk and grated carrot and mix them together. Microwave the mixture on high for about 2-3 mins, one min at a time to avoid overflows.
• Meanwhile, in a saucepan, add butter and melt it. Let the butter turn a tinge of golden brown and then fry the cashews and raisins in it.
• Now add the carrot and milk mixture to the saucepan, add the condensed milk and sugar. Keep mixing all the ingredients till carrot gets completely cooked and the mixture condenses to form a thick sweet. (for about 20-25 mins depending on your range, stirring occasionally, keeping the heat on medium alternating with low-medium ) MOST IMPORTANT: Indian delicacies are like delicate cute babies...never leave them alone :)
• Now turn off the heat and stir in a couple of saffron or cardamom pieces. You can garnish the sweet with couple of cashews or rainsins or just decorate it with sliced almonds.

CARROT HALWA WITH CONDENSED MILK RECIPE - (4.1/5)

Steps:

• made with condensed milk or milkmaid. this is a quick and easy version of carrot halwa recipe made with condensed milk. i am adding this recipe as a few readers did ask me on how to prepare carrot halwa with condensed milk.